I have lost count of how many times I have made this recipe and who I have made it for– all I know is that it is ALWAYS a huge hit. It’s a favorite for both my hubby AND kids, which is rare, and I think the only thing I make that they all go back for seconds for, which just makes me happy.

I originally found the recipe from delicious magazine U.K. But the consistency of the sauce would change every time I made it– sometimes creamy, other times watery, and I couldn’t figure out why. So I recreated the recipe using a foolproof sauce in the blender, which won’t separate or dilute after baking. I also subbed out the creme fraiche for low fat neufchâtel cheese. Now this recipe checks so many of my important boxes: quick, easy (and foolproof), healthy (enough), pleases both adults and kids, and it looks beautiful too! Def. a fave and a keeper in our house, and I hope in yours too! 🙂

Chicken, Kale & Mushroom Pot Pie

Prep Time: 20 mins
Cooking Time: 30 mins
Serves: 6-8

Ingredients

• 1 Tbsp olive oil
• 1 red onion, diced 
• 3 thyme sprigs, leaves picked 
• 3 tsp lazy garlic 
• 1 1/2 lbs chicken thighs, cut into bite-sized pieces 
• 8oz sliced mushrooms
  
• 1 cup water
• 1 tsp (herbox) chicken bouillon  
• 3 oz low fat Neufchatel cheese
• 3 Tbsp flour
• 1 tsp sea salt
• 1 Tbsp grainy Dijon
  
• 2 Tbsp butter
  
• 1 /2 bunch kale, coarsely chopped 
• 1 Pkg Puff Pastry, thawed 
  

Instructions

• Preheat the oven to 400degF.
• Heat the olive oil in a large saucepan over medium-high heat. Saute the onion, garlic and chicken, and cook for 8-10 mins until the chicken is done, or no longer pink on the inside.
• Add the butter to the pan, and set aside.
• In a blender, combine the water, chicken bouillon, cream cheese, flour, salt and mustard, and blend until smooth.
• Add the mixture to the saucepan, stirring constantly over medium heat, until thick and creamy. Take off the heat and stir the kale in to the pan. Transfer to a pie dish.
• Roll out one sheet of puff pastry. Brush the edges of the pie dish with beaten egg, and place the puff pastry to completely cover the mixture.
• Decorate with the other sheet of puff pastry, or simply score an X-shape in the center of the pie to vent.
• Glaze all over with beaten egg and bake for 30 mins, until golden.

Notes

<3 Sarah